Zucchini egg muffins are a delicious and healthy breakfast or snack option. Here’s a simple recipe to make them:
Ingredients:
- 1 medium zucchini, grated
- 6 eggs
- 1/4 cup diced onion
- 1/4 cup diced bell peppers (any color you prefer)
- 1/4 cup diced tomatoes
- 1/4 cup shredded cheese (cheddar, mozzarella, or your choice)
- Salt and pepper to taste
- Cooking spray or oil for greasing muffin tin
Instructions:
- Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or oil.
- In a large mixing bowl, whisk the eggs until well beaten. Season with salt and pepper to taste.
- Add the grated zucchini, diced onion, bell peppers, tomatoes, and shredded cheese to the beaten eggs. Stir until everything is well combined.
- Pour the mixture evenly into the prepared muffin tin, filling each muffin cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are set and the tops are lightly golden brown.
- Remove the muffin tin from the oven and allow the muffins to cool for a few minutes before carefully removing them from the tin.
- Serve warm, either on their own or with a side of salsa or your favorite dipping sauce.
These zucchini egg muffins can be stored in an airtight container in the refrigerator for up to 3-4 days. They’re perfect for meal prep or as a grab-and-go breakfast option during busy mornings. Enjoy!
